CN107212133A - A kind of preparation method of brain tonic persimmon leaf tea - Google Patents
A kind of preparation method of brain tonic persimmon leaf tea Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention mainly relates to health products processing technique field, a kind of preparation method of brain tonic persimmon leaf tea is disclosed, including：Persimmon leaf harvesting, persimmon leaf frying, one time fermentation, secondary fermentation, extraction concentration, seasoning packaging；Method is simple, sweet mouthfeel, increases the deep processed product of in the market persimmon leaf, turns waste into wealth, and income is improved 14.7%；Persimmon leaf is the new fresh and tender persimmon leaf plucked in spring, organic nutrition and active component content, and strengthen immunity protects the cerebrovascular, prevents senile dementia, and aromatic flavour, mouthfeel omits sweet tea, increases the palatability of persimmon leaf tea；Harvesting reduces moisture after being slowly heated frying in stone pot, removes sentimental taste, increases delicate fragrance local flavor；Persimmon leaf increases delicate fragrance mouthfeel, decomposes the nutritional ingredient of macromolecular through lactobacillus-fermented, sour and sweet palatability, produces a large amount of prebiotic substances, promotes to absorb, improves gastrointestinal function, toxin-expelling and face nourishing, strengthen immunity, anti-aging.
Description
Technical field
The invention mainly relates to health products processing technique field, more particularly to a kind of preparation method of brain tonic persimmon leaf tea.
Background technology
Persimmon leaf, is the leaf of persimmon tree, can protect respiratory system, and hypotensive, reducing blood lipid softens blood vessel, increase cardiac muscle
Blood supply, protection is cardiovascular, and traditional persimmon leaf is all that protection is cardiovascular, and cerebrovascular healthcare function is also seldom reported, and
Current persimmon leaf only has a seldom part to be utilized, the in the market also deep processed product without persimmon leaf, causes very big resource wave
Take.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of preparation method of brain tonic persimmon leaf tea.
A kind of preparation method of brain tonic persimmon leaf tea, comprises the following steps：
（1）Persimmon leaf is plucked：Light green, the complete new fresh and tender persimmon leaf of selection, related petiole is plucked together, is cleaned, is obtained fresh persimmon leaf；
（2）Persimmon leaf frying：Fresh persimmon leaf is placed in stone pot, 75 ~ 80 DEG C is gradually heated to, constantly stir-fries, to water content be 32 ~
34%, frying is slowly heated, moisture is reduced, sentimental taste is removed, increases delicate fragrance local flavor, naturally cools to room temperature, obtain frying persimmon leaf；
（3）One time fermentation：Lactic acid bacteria is accessed into persimmon leaf, is well mixed, is fermented 8 ~ 10 hours in 38 ~ 40 DEG C, sour and sweet palatability increases
Plus delicate fragrance mouthfeel, the nutritional ingredient of macromolecular is decomposed, a large amount of prebiotic substances are produced, promotes to absorb, improves gastrointestinal function, toxin expelling is supported
Face, strengthen immunity, anti-aging obtains one time fermentation persimmon leaf；
（4）Secondary fermentation：Angel saccharomyces cerevisiae is accessed into one time fermentation persimmon leaf, is well mixed, is fermented 4 ~ 5 days in 22 ~ 24 DEG C,
Active component in slow release persimmon leaf, produces a large amount of Extracellular metabolisms, promotes to absorb, and softens blood vessel, Anshen Bunao, enhancing
Memory, obtains secondary fermentation persimmon leaf；
（5）Extract concentration：The water of 1800 ~ 2000 times of amounts of secondary fermentation persimmon leaf weight is added into secondary fermentation persimmon leaf, heating is boiled
It is original 1/50 to be decocted after boiling to volume, and filtering adds water boil decoction again, filter cleaner, merging filtrate is concentrated into weight
For 140 ~ 150 times of persimmon leaf weight, extraction concentrate is obtained；
（6）Seasoning is packed：FOS is added to extracting in concentrate, it is 3 ~ 4% to make sugar content, through 0.22 μm of supermicro filtration membrane
Filtering, filling, pasteurize obtains brain tonic persimmon leaf tea.
The step（1）Tender persimmon leaf, be early April to mid-June harvesting, the content of rutin, protein and vitamin
Higher, strengthen immunity protects the cerebrovascular, prevents senile dementia, and aromatic flavour, mouthfeel omits sweet tea, increases the palatability of persimmon leaf tea.
The step（2）Be gradually heated up, temperature increase rate be 0.4 ~ 0.6 DEG C/min.
The step（3）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：Lactobacillus bulgaricus 12 ~ 14, De Shi breasts
Bacillus 10 ~ 12, lactobacillus acidophilus 5 ~ 7, Bu Shi lactobacillus 5 ~ 7, each bacterial strain through re-activation, add matter by weight after centrifugation
Concentration is measured in 3 ~ 4% sucrose solution, the weight of sucrose solution is 50 ~ 60 times of bacterial strain gross weight.
The step（4）Angel saccharomyces cerevisiae, through re-activation, viable count is 109~1010CFU/ml。
The preparation method of the brain tonic persimmon leaf tea, obtained brain tonic persimmon leaf tea.
It is an advantage of the invention that：The preparation method for the brain tonic persimmon leaf tea that the present invention is provided, method is simple, sweet mouthfeel, increases
Plus the deep processed product of in the market persimmon leaf, turn waste into wealth, income is improved 14.7%；Persimmon leaf is the new fresh and tender of spring harvesting
Persimmon leaf, organic nutrition and active component content are higher, strengthen immunity, the protection cerebrovascular, prevention senile dementia, aromatic flavour,
Mouthfeel omits sweet tea, increases the palatability of persimmon leaf tea；Harvesting reduces moisture after being slowly heated frying in stone pot, removes sentimental taste, increases
Plus delicate fragrance local flavor；Persimmon leaf increases delicate fragrance mouthfeel, decomposes the nutritional ingredient of macromolecular through lactobacillus-fermented, sour and sweet palatability, produces big
Prebiotic substance is measured, promotes to absorb, improves gastrointestinal function, toxin-expelling and face nourishing, strengthen immunity, anti-aging；Lactobacillus-fermented is followed by
Enter Angel saccharomyces cerevisiae to be fermented, the active component in slow release persimmon leaf produces a large amount of Extracellular metabolisms, promotes to inhale
Receive, soften blood vessel, Anshen Bunao strengthens memory；Local flavor is adjusted after Fermented Condensed, makes sour and sweet palatability, it is easy to is drunk.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of brain tonic persimmon leaf tea, comprises the following steps：
（1）Persimmon leaf is plucked：Light green, the complete new fresh and tender persimmon leaf of selection, related petiole is plucked together, is cleaned, is obtained fresh persimmon leaf；
（2）Persimmon leaf frying：Fresh persimmon leaf is placed in stone pot, 75 ~ 80 DEG C are gradually heated to, temperature increase rate is 0.4 DEG C/minute
Clock, constantly stir-fries, and is 32 ~ 34% to water content, is slowly heated frying, reduce moisture, remove sentimental taste, increases delicate fragrance local flavor, from
Room temperature so is cooled to, frying persimmon leaf is obtained；
（3）One time fermentation：Lactic acid bacteria is accessed into persimmon leaf, is well mixed, is fermented 8 hours in 38 DEG C, sour and sweet palatability increases delicate fragrance
Mouthfeel, decomposes the nutritional ingredient of macromolecular, produces a large amount of prebiotic substances, promotes to absorb, and improves gastrointestinal function, and toxin-expelling and face nourishing increases
Strong immunity, anti-aging obtains one time fermentation persimmon leaf；
（4）Secondary fermentation：Angel saccharomyces cerevisiae is accessed into one time fermentation persimmon leaf, is well mixed, is fermented 4 days in 22 DEG C, slowly
The active component in persimmon leaf is discharged, a large amount of Extracellular metabolisms are produced, promotes to absorb, softens blood vessel, Anshen Bunao, enhancing memory
Power, obtains secondary fermentation persimmon leaf；
（5）Extract concentration：The water of 1800 times of amounts of secondary fermentation persimmon leaf weight is added into secondary fermentation persimmon leaf, heating is decocted after boiling
It is original 1/50 to boil to volume, and filtering adds water boil decoction again, filter cleaner, merging filtrate, is concentrated into weight for persimmon leaf
140 times of weight, obtain extraction concentrate；
（6）Seasoning is packed：FOS is added to extracting in concentrate, it is 3% to make sugar content, through 0.22 μm of supermicro filtration membrane mistake
Filter, filling, pasteurize obtains brain tonic persimmon leaf tea.
The step（1）Tender persimmon leaf, be early April to mid-June harvesting, the content of rutin, protein and vitamin
Higher, strengthen immunity protects the cerebrovascular, prevents senile dementia, and aromatic flavour, mouthfeel omits sweet tea, increases the palatability of persimmon leaf tea.
The step（3）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：The newborn bar of lactobacillus bulgaricus 12, De Shi
Bacterium 10, lactobacillus acidophilus 5, Bu Shi lactobacillus 5, each bacterial strain add mass concentration through re-activation, after centrifugation and are by weight
In 3% sucrose solution, the weight of sucrose solution is 50 times of bacterial strain gross weight.
The step（4）Angel saccharomyces cerevisiae, through re-activation, viable count is 109~1010CFU/ml。
The preparation method of the brain tonic persimmon leaf tea, obtained brain tonic persimmon leaf tea.
Embodiment 2
A kind of preparation method of brain tonic persimmon leaf tea, comprises the following steps：
（1）Persimmon leaf is plucked：Light green, the complete new fresh and tender persimmon leaf of selection, related petiole is plucked together, is cleaned, is obtained fresh persimmon leaf；
（2）Persimmon leaf frying：Fresh persimmon leaf is placed in stone pot, 75 ~ 80 DEG C are gradually heated to, temperature increase rate is 0.5 DEG C/minute
Clock, constantly stir-fries, and is 32 ~ 34% to water content, is slowly heated frying, reduce moisture, remove sentimental taste, increases delicate fragrance local flavor, from
Room temperature so is cooled to, frying persimmon leaf is obtained；
（3）One time fermentation：Lactic acid bacteria is accessed into persimmon leaf, is well mixed, is fermented 9 hours in 39 DEG C, sour and sweet palatability increases delicate fragrance
Mouthfeel, decomposes the nutritional ingredient of macromolecular, produces a large amount of prebiotic substances, promotes to absorb, and improves gastrointestinal function, and toxin-expelling and face nourishing increases
Strong immunity, anti-aging obtains one time fermentation persimmon leaf；
（4）Secondary fermentation：Angel saccharomyces cerevisiae is accessed into one time fermentation persimmon leaf, is well mixed, is fermented 4 days in 23 DEG C, slowly
The active component in persimmon leaf is discharged, a large amount of Extracellular metabolisms are produced, promotes to absorb, softens blood vessel, Anshen Bunao, enhancing memory
Power, obtains secondary fermentation persimmon leaf；
（5）Extract concentration：The water of 1900 times of amounts of secondary fermentation persimmon leaf weight is added into secondary fermentation persimmon leaf, heating is decocted after boiling
It is original 1/50 to boil to volume, and filtering adds water boil decoction again, filter cleaner, merging filtrate, is concentrated into weight for persimmon leaf
140 times of weight, obtain extraction concentrate；
（6）Seasoning is packed：FOS is added to extracting in concentrate, it is 3 ~ 4% to make sugar content, through 0.22 μm of supermicro filtration membrane
Filtering, filling, pasteurize obtains brain tonic persimmon leaf tea.
The step（1）Tender persimmon leaf, be early April to mid-June harvesting, the content of rutin, protein and vitamin
Higher, strengthen immunity protects the cerebrovascular, prevents senile dementia, and aromatic flavour, mouthfeel omits sweet tea, increases the palatability of persimmon leaf tea.
The step（3）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：The newborn bar of lactobacillus bulgaricus 13, De Shi
Bacterium 11, lactobacillus acidophilus 6, Bu Shi lactobacillus 6, each bacterial strain add mass concentration through re-activation, after centrifugation and are by weight
In 3% sucrose solution, the weight of sucrose solution is 55 times of bacterial strain gross weight.
The step（4）Angel saccharomyces cerevisiae, through re-activation, viable count is 109~1010CFU/ml。
The preparation method of the brain tonic persimmon leaf tea, obtained brain tonic persimmon leaf tea.
Embodiment 3
A kind of preparation method of brain tonic persimmon leaf tea, comprises the following steps：
（1）Persimmon leaf is plucked：Light green, the complete new fresh and tender persimmon leaf of selection, related petiole is plucked together, is cleaned, is obtained fresh persimmon leaf；
（2）Persimmon leaf frying：Fresh persimmon leaf is placed in stone pot, 75 ~ 80 DEG C are gradually heated to, temperature increase rate is 0.6 DEG C/minute
Clock, constantly stir-fries, and is 32 ~ 34% to water content, is slowly heated frying, reduce moisture, remove sentimental taste, increases delicate fragrance local flavor, from
Room temperature so is cooled to, frying persimmon leaf is obtained；
（3）One time fermentation：Lactic acid bacteria is accessed into persimmon leaf, is well mixed, is fermented 10 hours in 40 DEG C, sour and sweet palatability, increase is clear
Fragrant mouthfeel, decomposes the nutritional ingredient of macromolecular, produces a large amount of prebiotic substances, promotes to absorb, improvement gastrointestinal function, toxin-expelling and face nourishing,
Strengthen immunity, anti-aging obtains one time fermentation persimmon leaf；
（4）Secondary fermentation：Angel saccharomyces cerevisiae is accessed into one time fermentation persimmon leaf, is well mixed, is fermented 5 days in 24 DEG C, slowly
The active component in persimmon leaf is discharged, a large amount of Extracellular metabolisms are produced, promotes to absorb, softens blood vessel, Anshen Bunao, enhancing memory
Power, obtains secondary fermentation persimmon leaf；
（5）Extract concentration：The water of 2000 times of amounts of secondary fermentation persimmon leaf weight is added into secondary fermentation persimmon leaf, heating is decocted after boiling
It is original 1/50 to boil to volume, and filtering adds water boil decoction again, filter cleaner, merging filtrate, is concentrated into weight for persimmon leaf
150 times of weight, obtain extraction concentrate；
（6）Seasoning is packed：FOS is added to extracting in concentrate, it is 4% to make sugar content, through 0.22 μm of supermicro filtration membrane mistake
Filter, filling, pasteurize obtains brain tonic persimmon leaf tea.
The step（1）Tender persimmon leaf, be early April to mid-June harvesting, the content of rutin, protein and vitamin
Higher, strengthen immunity protects the cerebrovascular, prevents senile dementia, and aromatic flavour, mouthfeel omits sweet tea, increases the palatability of persimmon leaf tea.
The step（3）Lactic acid bacteria, be made up of the bacterial strain of following parts by weight：The newborn bar of lactobacillus bulgaricus 14, De Shi
Bacterium 12, lactobacillus acidophilus 7, Bu Shi lactobacillus 7, each bacterial strain add mass concentration through re-activation, after centrifugation and are by weight
In 4% sucrose solution, the weight of sucrose solution is 60 times of bacterial strain gross weight.
The step（4）Angel saccharomyces cerevisiae, through re-activation, viable count is 109~1010CFU/ml。
The preparation method of the brain tonic persimmon leaf tea, obtained brain tonic persimmon leaf tea.
Comparative example 1
Step（1）In persimmon leaf be autumn harvesting, remaining method, be the same as Example 1.
Comparative example 2
Removal step（2）, remaining method, be the same as Example 1.
Comparative example 3
Removal step（3）, remaining method, be the same as Example 1.
Comparative example 4
Removal step（4）, remaining method, be the same as Example 1.
Comparative example 5
Removal step（6）In FOS, remaining method, be the same as Example 1.
The brain-healthy effect of embodiment and comparative example persimmon leaf tea：
SD dysmnesia models rat 100 is taken, is divided into embodiment group, comparative example group, memory disorders group and normal group, every group 10
Only, except embodiment group and the daily gavage persimmon leaf tea 6g/kg of comparative example group, the physiology salt of memory disorders group and normal group gavage equivalent
Water, continuous tested 40 days, the 40th day, after embodiment group and comparative example group are administered 1 hour, is subcutaneously injected natrium nitrosum 120mg/
Kg, puts to death each rat, takes brain tissue after 24 hours, the moisture and blood on brain tissue surface are sucked with clean filter paper, is precisely weighed
Afterwards, brain homogenate is prepared with glass homogenizer, brain tissue acetylcholinesterase is determined（ACHE）Vigor, go on first kidney in brain tissue
The brain-healthy effect of the content of parathyrine (NE), dopamine (DA) and five hydroxytryptamine (5-HT), embodiment and comparative example persimmon leaf tea is shown in Table 1.
Table 1：The brain-healthy effect of embodiment and comparative example persimmon leaf tea
| Project | ACHE/(u/g) | NE/(ng/g) | DA/(ng/g) | 5-HT/(ng/g) |
| Embodiment 1 | 69.47 | 452.62 | 3437.75 | 537.84 |
| Embodiment 2 | 70.03 | 451.89 | 3441.84 | 536.43 |
| Embodiment 3 | 69.85 | 452.57 | 3445.63 | 539.15 |
| Comparative example 1 | 82.69 | 374.73 | 2886.36 | 423.27 |
| Comparative example 2 | 91.46 | 335.26 | 2775.51 | 416.75 |
| Comparative example 3 | 89.38 | 342.78 | 2796.83 | 432.53 |
| Comparative example 4 | 72.23 | 353.67 | 2807.68 | 427.08 |
| Comparative example 5 | 71.51 | 365.12 | 2836.17 | 422.64 |
| Memory disorders group | 125.36 | 302.35 | 1867.36 | 396.75 |
| Normal group | 60.35 | 465.63 | 3543.54 | 562.85 |
Show from the result of table 1, brain tonic persimmon leaf tea of the invention, after tested measure, the brain tissue acetyl of embodiment group rat
Cholinesterase（ACHE）Vigor, in brain tissue norepinephrine (NE), dopamine (DA) and five hydroxytryptamine (5-HT) content
Comparative example group and memory disorders group are significantly better than that, hypermnesia suitable with each index of normal rats, Consciousness,
Illustrate that the brain tonic persimmon leaf tea that the present invention is provided can play obvious brain strengthening function.
Claims (6)
1. a kind of preparation method of brain tonic persimmon leaf tea, it is characterised in that comprise the following steps：
（1）Persimmon leaf is plucked：Light green, the complete new fresh and tender persimmon leaf of selection, related petiole is plucked together, is cleaned, is obtained fresh persimmon leaf；
（2）Persimmon leaf frying：Fresh persimmon leaf is placed in stone pot, 75 ~ 80 DEG C is gradually heated to, constantly stir-fries, to water content be 32 ~
34%, room temperature is naturally cooled to, frying persimmon leaf is obtained；
（3）One time fermentation：Lactic acid bacteria is accessed into persimmon leaf, is well mixed, is fermented 8 ~ 10 hours in 38 ~ 40 DEG C, obtains one time fermentation
Persimmon leaf；
（4）Secondary fermentation：Angel saccharomyces cerevisiae is accessed into one time fermentation persimmon leaf, is well mixed, is fermented 4 ~ 5 days in 22 ~ 24 DEG C,
Obtain secondary fermentation persimmon leaf；
（5）Extract concentration：The water of 1800 ~ 2000 times of amounts of secondary fermentation persimmon leaf weight is added into secondary fermentation persimmon leaf, heating is boiled
It is original 1/50 to be decocted after boiling to volume, and filtering adds water boil decoction again, filter cleaner, merging filtrate is concentrated into weight
For 140 ~ 150 times of persimmon leaf weight, extraction concentrate is obtained；
（6）Seasoning is packed：FOS is added to extracting in concentrate, it is 3 ~ 4% to make sugar content, through 0.22 μm of supermicro filtration membrane
Filtering, filling, pasteurize obtains brain tonic persimmon leaf tea.
2. the preparation method of brain tonic persimmon leaf tea according to claim 1, it is characterised in that the step（1）Tender persimmon leaf, be
Early April to mid-June plucks.
3. the preparation method of brain tonic persimmon leaf tea according to claim 1, it is characterised in that the step（2）Be gradually heated up,
Temperature increase rate is 0.4 ~ 0.6 DEG C/min.
4. the preparation method of brain tonic persimmon leaf tea according to claim 1, it is characterised in that the step（3）Lactic acid bacteria, by
The bacterial strain composition of following parts by weight：Lactobacillus bulgaricus 12 ~ 14, Lactobacillus delbrueckii 10 ~ 12, lactobacillus acidophilus 5 ~ 7, Bu Shi breasts
Bacillus 5 ~ 7, each bacterial strain through re-activation, is added in the sucrose solution that mass concentration is 3 ~ 4%, sucrose by weight after centrifugation
The weight of solution is 50 ~ 60 times of bacterial strain gross weight.
5. the preparation method of brain tonic persimmon leaf tea according to claim 1, it is characterised in that the step（4）Angel wine brewing
Yeast, through re-activation, viable count is 109~1010CFU/ml。
6. a kind of preparation method of any one of claim 1 ~ 5 brain tonic persimmon leaf tea, obtained brain tonic persimmon leaf tea.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107788186A (en) * | 2017-12-23 | 2018-03-13 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of preparation method of grape leaf tea |
| WO2019114676A1 (en) * | 2017-12-12 | 2019-06-20 | 广州白云山和记黄埔中药有限公司 | New medical use of persimmon leaf extract and of preparation of persimmon leaf extract |
| CN113004997A (en) * | 2021-04-19 | 2021-06-22 | 兰州理工大学 | Persimmon leaf fermented product, preparation method and application thereof, and beverage |
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| CN113004997A (en) * | 2021-04-19 | 2021-06-22 | 兰州理工大学 | Persimmon leaf fermented product, preparation method and application thereof, and beverage |
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